Chicken Meatballs in Roasted Capsicum and Tomato Sauce
These tasty meatballs are the perfect dish to serve on a chilly winter’s night. Snuggle up on the couch with a glass of wine, a bowl of meatballs, your favourite movie and someone special for a delicious dinner at home.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
For the meatballs
- 750g chicken mince
- 1 egg
- ¾ cup grated parmesan
- ½ red onion, grated
- 1 cup breadcrumbs from day old bread
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp freshly ground black pepper
- Olive oil
For the sauce
- 350g roasted capsicum from the Deli
- 200g canned whole tomatoes
- 1 cup raw unsalted almonds
- 2 cloves garlic, minced
- Salt and pepper to taste
- Grated parmesan, to garnish
How do I make it?
- Begin by making the sauce; combine all the sauce ingredients in a blender and pulse to combine. Don’t over blend, this sauce is better when it has texture and a little chunkiness. Pour the sauce into a saucepan and simmer over a very low heat while you make the meatballs.
- To make meatballs, combine all meatball ingredients except olive oil in a large bowl and mix well. Use your hands to shape them into meatballs.
- Heat olive oil in a frying pan over medium heat. Add meatballs and cook in batches until golden brown and cooked through.
- Serve meatballs drizzled with the sauce.
